Organic KIMCHI MISO
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Miso is a fermented seasoning typical of Eastern cuisine. It is mainly used as a flavor enhancer in place of salt. It can be used to enrich soups and many other dishes (the well-known miso soup is a classic example). When added at the end of cooking, with the heat turned off, it preserves its properties and aroma.
It is a fermented food made from a legume and a grain. We have chosen to use only Italian ingredients and to give it a Mediterranean character. To chickpeas, we add whole grain rice inoculated with a specific fungus, Aspergillus oryzae, which is able to break down legume proteins and cereal starches.
Miso is typically fermented for a long time (one year or more). What we offer is a young miso (known as shiro miso or white miso), therefore lighter in color. It is a complete food, rich in enzymes and lactic ferments, and it supports digestion and the balance of the microbiota.
Our miso is a tasty and delicate cream that can also be enjoyed spread on bread, toast, bruschetta, pizza, and focaccia.
Kimchi is a traditional Korean fermented food, made with cabbage, ginger, garlic, and chili pepper. Its sour and spicy flavor makes it particularly vibrant and appetizing.
The kimchi, obtained through the lactic fermentation of seasoned cabbage, is combined with a miso made from whole grain rice and chickpeas, transformed through koji fermentation.
The result is a spicy, umami-rich cream with a unique flavor.
Ingredients: chickpea miso* (60%) [chickpeas* (52%), whole grain rice* (40%), salt (8%), koji* (whole grain rice*, koji culture with Aspergillus oryzae)], kimchi* (40%) [cabbage*, salt, ginger*, garlic*, paprika*, chili pepper*]
Jar size: 300 g
Unpasteurized product.
Store in the refrigerator at 4°C.
Consume within 30 days of opening.
Nutritional values per 100 g
Energy 112 Kcal/469 KJ
Fat 1.69 g; of which saturated fatty acids 0.4 g
Carbohydrates 16.8 g; of which sugars 5.7 g
Fibers 4.3 g; Protein 8 g; Salt 6 g
VIVI ferments
We are Jessica Callegaro and Lorenzo Locatelli, co-founders of VIVI ferments and the Cucinare secondo natura project,
Our products are the result of years of study on food, cooking and nourishment, understood as everything that can help us live better.
We discovered fermentation by playing in the kitchen or maybe it was the ferments that chose to domesticate us!
Fermented vegetables and condiments
Fermented vegetables are produced through a process of spontaneous fermentation in the presence of salt. The raw materials used are all organic or biodynamic. The salt used is also integral and therefore rich in mineral salts and trace elements and of organic origin.
The presence of spices and herbs gives fermented vegetables not only aromatic characteristics, but also the virtues and benefits possessed by all the ingredients used.